Maritozzo Italian Cream Buns

5 from 3 votes

Maritozzo Italian Cream Buns

Italian maritozzi cream buns are delicious Italian pastries that melt in the mouth. They're flavored with orange and vanilla for an exquisite taste.

Prep Time25

Cook Time15

Resting and Cooling Time2 5

Total Time2 45

Course: Baked Goods, Dessert

Cuisine: Italian

Keyword: Chocolate, Pistachio, strawberry

Servings: buns

Author: Bella Bucchiotti

Equipment

Ingredients

For the Starter/Tangzhong:

½ Cup water
¼ Cup bread flour

For the Dough:

1 Cup milk warm (between 80 and 100°F)
2 ½ Teaspoons active dry yeast
½ Cup sugar
4 Cups bread flour
⅓ Cup oil neutral-flavored eg: canola, vegetable, or sunflower
2 Teaspoons vanilla extract
zest of 1 orange
½ Teaspoon salt

For the Milk Wash:

2 Tablespoons milk

For the Whipped Cream Filling:

2 Cups whipping cream
2 Teaspoons vanilla extract
3 Tablespoons powdered sugar plus more to taste

Optional Toppings:

strawberries cut in half
pistachios crushed or finely chopped
chocolate shaved

Instructions

Make the Starter/Tangzhong:

Over a medium-low heat, whisk together the flour and water into a small saucepan.
Keep whisking until a thick light-colored paste forms (roux). Remove from the heat and set aside to cool.

Make the Dough:

In a stand mixer bowl, gently mix together the warm milk, active dry yeast, and 1 tablespoon of sugar. Let it bloom for 5 minutes.
Add the remaining sugar, bread flour, oil, vanilla extract, orange zest, salt, and cooled starter/tangzhong. Beat on low with a dough hook until the mixture combines.
Turn up the speed slightly (number 2 on a KitchenAid stand mixer) and knead for 8 to 10 minutes. The dough will be very sticky.
In a large bowl, spray or rub with a little oil. Scrape the dough into the bowl, turning the dough to lightly coat it in the oil. Cover with plastic wrap and rest in a warm place for about 1 hour, until the dough has doubled in size.
Punch down the dough and divide it into 12 even portions. Shape and roll the dough portions into balls and place onto a parchment lined baking sheet with the smooth, round side facing up. You can pinch the dough towards the bottom to help make a smooth top. If the dough is sticking to your hands, rub them with a little oil.
Cover with plastic wrap and place them in a warm spot for another 1 hour, doubling in size.
While the dough is proofing, preheat the oven to 350°F and put a clean large mixing bowl into your freezer (this will be for the whipped cream).
Once the buns have finished proofing, brush the milk over each bun evenly and bake for 15 to 20 minutes or until golden brown.
Remove the buns from the oven and let them cool completely before filling with the whipped cream.

Make the Whipped Cream Filling:

While the buns are cooling, pour the whipping cream and vanilla extract into the cold mixing bowl from the fridge.
With a hand mixer, beat on low speed to start, then change to medium speed as the whipped cream comes together and medium peaks form.
Sprinkle the powdered sugar into the whipped cream while whisking until stiff peaks form. Taste and adjust with the powdered sugar.

Assemble the Cream Buns:

Make a slit down the center of each bun, making sure to not cut all the way through (like a hot dog bun).
Using a spoon, scoop the whipped cream into the bun and smooth out with a bench scraper or pastry spatula.
Dust lightly with powdered sugar and serve.

Topping Option 1: Strawberries

Scoop the whipped cream into each bun, filling halfway. Place some chunks of strawberries into the cream. Fill the bun with whipped cream to cover the strawberries and smooth out with a bench scraper or pastry spatula.
With the cut-sides facing out, place the strawberries into the whipped cream in a uniformed way.

Topping Option 2: Pistachios

Fill the buns with the whipped cream and smooth out per instructions above. Place the crushed pistachios on a plate and roll the bun with the cream side down into the nuts.

Topping Option 3: Chocolate Shavings

Using a peeler, shave chocolate onto a plate. Fill the buns with whipped cream and smooth as per instructions above. Roll the bun with the cream side down into the shavings.

Notes

Active dry yeast: Make sure you're using active dry yeast (not instant yeast). It gives the buns more flavor due to the time it takes to develop the glutens.
Add the salt last: I recommend adding the salt last into the dough because it has the potential to inhibit the growth of yeast. As long as it doesn’t get added directly into the blooming of the yeast, it should be fine.
Let them cool: If the buns aren't completely cooled before putting in the whipped cream, the heat will melt the whipped cream, leaving you with a sticky mess.
Use an electric mixer: Because this is a very sticky dough, kneading it by hand isn't recommended.
Serve at room temperature: These are supposed to be served at room temperature so you can sit them on the counter for an hour before serving if they've been refrigerated.

Nutrition

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